Chicken katsu is one of the cuisines that comes from Japan. But because it tastes good and delicious, this food is now popular in France, other Asian countries. Generally, chicken katsu served with rice complete with ketchup, mayonnaise and vegetable salad. For rice can be replaced with boiled potatoes or fried potatoes complete with a few slices of boiled carrots.

If seen from the way of manufacture, processed chicken katsu is very similar to chicken fillet fried flour, chicken steak that is equally made from chicken meat in the fillet and then seasoned and cooked with savory flavored flour that wrapped it. Cooking fried chicken like this is most delicious to eat when still warm to the sensation of flour feels. We deliberately choose teriyaki sauce for how to make this one sauce is quite easy. Well for those of you who love the chicken katsu crispy is crispy outside and soft inside, let’s look at the ingredients and how to make chicken katsu recipe as follows:

Chicken katsu ingredients:

250-gram chicken breast fillet

Salt to taste

Pepper powder to taste

Lime juice 1 tablespoon

Flour spices versatile to taste

Flour bread/flour panic sufficiently

Egg 1 item (shake off)

Milk powder 1 tablespoon

Teriyaki sauce material:

Garlic 2 cloves (puree)

Onions 1/4 cloves (chopped)

1 tablespoon oyster sauce

2-3 tablespoons teriyaki sauce

Cornstarch 1 teaspoon (dissolve with a little water)

How to make chicken katsu teriyaki sauce:

Chicken Katsu: first clean the chicken, salt, pepper and lemon juice and let stand for 15 minutes. After that mix the milk and flour spice versatile until blended. Set aside.

Next ballerina the chicken into a versatile flour, put it into egg whisk, put it again into the versatile flour, eggs and the last of bread flour. Somewhat tap a bit so that the flour sticks well and then fry until cooked in a hot oil that uses a small flame.

Teriyaki sauce: saute garlic and onions until the smell of delicious fragrance. Then add the oyster sauce and teriyaki sauce, mix well. Finally, enter the cornstarch solution, stir back until thickened. Lift.

Serving: sliced chicken katsu on a serving plate, then put teriyaki sauce on it. For a variety of views can be added sprinkled sesame seeds on it. Serve while warm.

It does not take a long time and a special trick to make this katsu chicken. So this katsu chicken recipe can be prewash by anyone including beginners who are just learning to cook. In addition to the family’s mainstay menu while being lazy to cook, chicken katsu is also fitted served a school lunch menu practical. Children will love, do not forget to add vegetable stir fry to better nutritional value. Good luck…

Shrimp is a type of seafood that many people love, this type of seafood has a sweet taste savory. seafood processed into food or delicious cuisine than any other seafood. The most practical processing is only fried with simple spices. Other seafood that is not less delicious when fried is squid.

How to choose fresh shrimp is to choose a color that is still transparent and when we hold the meat is still hard and the head is also not separated from the body. Fresh seafood will be delicious cooked or processed into anything. Well, that’s the tips to consider when choosing this type of seafood, may be useful yes. Here we also share the ingredients and how to make fried shrimp.

Ingredients to Make Crispy Fried Shrimp

Fresh shrimp 500 grams

Lime 1 piece

Pepper powder (pepper) 1 teaspoon

Salt to taste

4 tablespoons spice flour

Low protein spoon 10 tablespoons

Egg yolks 1 egg

Baking powder 1 teaspoon

Sweet Sauce Material:

10 tablespoons of tomato sauce

Water 300 liter

Cornstarch 1 tablespoon

Onion 1 fruit (sliced)

Garlic 1 clove (chopped)

Cucumber to taste (sliced matches)

Carrots to taste (sliced matches)

Right amount of oil

Vinegar 2 tablespoons

2 tablespoons of English sauce

]sugar to taste

How to make fried flour prawns:

The first step cleans the shrimp from the head and feet, was clean.

Marinade shrimp with lime, pepper, and salt for 5 minutes.

After that mix, the seasoning flour, low protein flour, and baking powder mix well. Roll the shrimp into the flour until evenly distributed.

Next, beat the eggs, dip the shrimp into the egg and dip into the flour again.

Then fry over hot oil until browned (golden brown). Lift, drain.

Sweet sauce: first of all stir-fry the garlic and onions until the smell of delicious fragrance. After that add the cucumber and carrots. Saute for a while.

Next add the tomato sauce, water, English sauce, sugar, pepper, and salt. Stir well. Starch the cornstarch so the sauce thickens. Taste the taste, if there is less please add other seasonings according to taste can also be added pieces of pineapple fruit for more fresh.

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Modern snacks are indeed increasing in number. But if you are tired of eating modern snacks, traditional snacks in the form recipe of steamed cakes can be the right alternative. Now traditional cake recipes can be varied with various ingredients so that the taste is more special.

Hunkwe Flour

This type of flour is not as popular as wheat flour or rice flour. However, the flavor and texture of hunkwe flour will make your cake feel more special. Hunkwe flour is made from the essence of green beans that have been through the process of grinding and drying. If you use hunkwe flour as the basic ingredients of the cake, then your homemade cake will be chewy textured and the aroma is more delicious.

Pumpkin

Pumpkin is usually used as a natural dye for various types of cakes. Even in addition to being a dye, the use of yellow squash also makes your cake become more legit and savory. Before mixed in the cake batter, yellow squash should be steamed and crushed first so that it easily blends with the dough.

Pandan Leaves

The traditional cake tastes more special with the addition of pandan leaves. The smell of fragrant pandan leaves will make your cake even more appetizing. For best results, use a fragrant pandanus leaf that is smaller than ordinary pandanus. Because this type of pandanus has a stronger aroma than ordinary pandanus.

Suji Leave

To complement the aroma of pandan leaves, there are suji leaves are often used as a natural dye in food. The suji leaves can be blended together with pandan leaves to produce a mixture of green dye and natural flavor enhancers on the recipe of steamed cake.

Coconut

If you want to make the taste of steamed cakes become tastier, do not hesitate to use coconut. You can use grated coconut or coconut milk as a complement to the steamed cake. Do not forget to peel the coconut skin clean so as not to make the color of steamed cake so dull.

Brown Sugar

Foodstuffs made from palm tree is indeed often used to complement the traditional cake. Red sugar makes the smell of steamed cakes more distinctive and the color is more tempting. Before use, the red sugar should be melted and filtered first so that the dirt in it is not mixed with the dough cake.

Banana

The use of banana is one of the typical Indonesian cakes. You can use a mashed banana for a mixture of dough or as a topping. The most suitable type of banana to be the basic ingredient of the cake is the banana ambon. Because this type of banana has a soft texture and sweet taste that fits. The finely ground pepper banana should be mixed immediately with the dough before the color turns slightly blackish.

Cheese

The basic ingredients of the last steamed cake that should not escape your attention are cheese. Just like the use of chocolate, cheese can also be varied as a dough or topping ingredients. The most appropriate type of cheese for recipes of steamed cakes is cheddar cheese. Because this cheese has a flavor, texture, and aroma that fits the tastes of the people of Indonesia.…